List of egg dishes
The following is a list of egg dishes:
Plain egg dishes
- Baked eggs
- Coddled egg
- Fried egg
- Boiled egg
- Omelette
- Poached egg
- Scrambled eggs
- Shirred eggs
- Microwaved egg
- Raw Egg
Savory egg dishes
- Eggs with bacon (various)
- Baked egg cheese (Finland)
- Balut (southeast Asia)
- Bi pong moun (Cambodia)
- Brik (Tunisia)
- Chawanmushi (Japan)
- Chinese steamed eggs (China, Hong Kong)
- Chupe (Peruvian soup - various)
- Cilbir (Turkey)
- Dalgyal changjorim (salted egg, Korea)
- Deviled eggs (many)
- Egg jumãri (Romania)
- Egg bhurji (Indian - various)
- Egg biryani (various - India)
- Egg cutlets (various)
- Egg casserole (U.S.)
- Egg curry (many - India et al.)
- Egg foo yung (United States et al.)
- Egg in the basket (many)
- Egg khesh (India)
- Egg roast (India)
- Sambal telur (southeast Asia)
- Egg sauce (UK)
- Egg-drop soup (various)
- Egg-fried rice (various)
- Egg mayonnaise
- Egg pilaf (various)
- Egg salad (various)
- Egg thread nets (to hold other foods - Thailand)
- Eggs and brains (U.S.)
- Eggs Benedict
- Eggs Connaught
- Eggs do pyaza (India)
- Eggs moghlai (India, UK)
- Eggs thoren (India)
- Ervilhas com ovos (Portugal)
- Flaeskeaeggekage (bacon and egg cake, Denmark)
- Fried egg sandwich
- Frittata (Italian - various)
- Fu yung egg slices (China)
- Gari foto (West Africa)
- Geran changsik (Korea)
- Hangtown fry (U.S.)
- Huevos motuleños (Mexico)
- Huevos rancheros (Latin America)
- Indian Railways omelette sandwich
- Jaja faszerowane (Poland)
- Kai doon (Thailand)
- Kai kwan (Thailand)
- Kai look koei (Thailand)
- Kai tian (Thailand)
- Kai tord gup moo (Thailand)
- Kai yat sai (Thailand)
- Kedgeree (UK, adapted from Indian)
- Kluskiz z zoltek (Poland)
- KooKoo (Iranian - various)
- Matzah brei (Jewish)
- Menemen (Turkey)
- Oeufs moulés Bizet (France). It is made by lining a Dariole mould with minced pickled tongue and truffle. The egg is then broken into the mould, and cooked in a bain-marie.[1] When cooked they are taken out of the mould and put onto artichoke hearts. It is named after Georges Bizet.
- Omelette (many)
- Oto (West Africa)
- Perico (Venezuela)
- Pickled egg
- Quiche (many)
- Salted duck egg (China)
- Scalloped eggs
- Scotch egg (eponymous with Scotland, but served throughout the UK)
- Smoked egg (China)
- Soufflé (French et al.)
- Stratta (unknown)
- Tajin (Tunisian - various)
- Tamago dashimaki (rolled omelette with nori, Japan)
- Tamago kake gohan (Japanese)
- Tamagoyaki (rolled omelette, Japan)
- Tea-leaf egg (China)
- Thousand-year egg (China)
- Tortilla (Spain)
- 'Ujja bi'l-Hrus (Tunisia)
- Woodcock (UK)
Sweet egg dishes
- Avgofeta
- Custard pie
- Datemaki (Japan)
- Divinity (U.S.)
- Doce de ovos (Portugal)
- Egg custard
- Egg tart
- Egg halwa
- Fios de ovos (Portugal)
- Flan
- Foi tong (Thailand)
- French toast
- Huevos reales (Spain, Latin America)
- Kanom mo Kaeng (Thailand)
- Kaiserschmarrn (Austria and Germany)
- Lampreia de ovos (Portugal)
- Meringue
- Omelette Surprise
- Ovos moles (Portugal)
- Ovos moles de papaia (Mozambique)
- Œufs à la neige
- Sweet egg bhurji (Pakistan)
- Sweet omelette (many)
- Tamagoyaki (Japanese)
- Trouxas de ovos (Portugal)
- Yemas de San Leandro (Spain)
References
- Courtinne, Robert J; Lewis Esson Publishing (abridgers) (2003). Concise Larousse Gastronomique. London: Hamlyn Octopus Publishing Group. ISBN 0600608638.
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